Cooking · Advanced
CulinaryCraft
For working cook, line cook development. 8 modules and 40 lessons, with a marked practical in every module.
Inside the course
8 modules,start to finish.
- Advanced heat control and flavor development — concept 1Lesson
- Advanced heat control and flavor development — concept 2Lesson
- Advanced heat control and flavor development — concept 3Lesson
- Advanced heat control and flavor development — concept 4Lesson
- Advanced heat control and flavor development — applied demonstrationPractical
- The complete sauce repertoire — concept 1Lesson
- The complete sauce repertoire — concept 2Lesson
- The complete sauce repertoire — concept 3Lesson
- The complete sauce repertoire — concept 4Lesson
- The complete sauce repertoire — applied demonstrationPractical
- Meat and poultry fabrication — concept 1Lesson
- Meat and poultry fabrication — concept 2Lesson
- Meat and poultry fabrication — concept 3Lesson
- Meat and poultry fabrication — concept 4Lesson
- Meat and poultry fabrication — applied demonstrationPractical
- Fish and shellfish fabrication and cookery — concept 1Lesson
- Fish and shellfish fabrication and cookery — concept 2Lesson
- Fish and shellfish fabrication and cookery — concept 3Lesson
- Fish and shellfish fabrication and cookery — concept 4Lesson
- Fish and shellfish fabrication and cookery — applied demonstrationPractical
- Garde manger and composed cold preparations — concept 1Lesson
- Garde manger and composed cold preparations — concept 2Lesson
- Garde manger and composed cold preparations — concept 3Lesson
- Garde manger and composed cold preparations — concept 4Lesson
- Garde manger and composed cold preparations — applied demonstrationPractical
- Advanced pastry and dessert foundations — concept 1Lesson
- Advanced pastry and dessert foundations — concept 2Lesson
- Advanced pastry and dessert foundations — concept 3Lesson
- Advanced pastry and dessert foundations — concept 4Lesson
- Advanced pastry and dessert foundations — applied demonstrationPractical
- Fermentation preservation and professional production — concept 1Lesson
- Fermentation preservation and professional production — concept 2Lesson
- Fermentation preservation and professional production — concept 3Lesson
- Fermentation preservation and professional production — concept 4Lesson
- Fermentation preservation and professional production — applied demonstrationPractical
- Menu design costing and tasting menu workshop — concept 1Lesson
- Menu design costing and tasting menu workshop — concept 2Lesson
- Menu design costing and tasting menu workshop — concept 3Lesson
- Menu design costing and tasting menu workshop — concept 4Lesson
- Menu design costing and tasting menu workshop — applied demonstrationPractical
How you are assessed
Three waysto show it.
- 01A practical in every module
Marked on safety, setup/process, outcome quality and more. You get feedback and can resubmit.
- 02A knowledge exam
100 questions. Pass at 75%.
- 03A written scenario
A real service problem, answered in your own words.